Welcome 2013..may you bring better things for all!!

Hello there, folks.

Sorry for non updates ..its what happens when procrastination and busy strike alternately. So here's a quick recap.Well, ok, I took a few months off to sing with The Canticle Singers in their 20th anniversary production OVATION.  But how could I  abstain from baking even whilst I was singing.....OhFudgeCakes created special edition Ovation Cookies for sale at the concert and raised RM1000/- for The Stepping Stones Children's Shelter in Taman Desa.

Cookies for music

These were for the singers..sweet cookies so they sound sweeter??? Most were eaten, one is still sitting on Jo's mantelpiece and another was turned into a badge pinned on SA's bag.

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Cookies for a blast into the past.

In August I took a trip down memory lane in Penang, revisitng my  alma mater and meeting up with schoolmates I hadn't seen in 30 years. Gah, I feel old!. Nevertheless we all had a marvellous time and I hope you guys remember me 10 years from now...at least remember my cookies la!

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Cookies for Birthdays

Then we had some birthday cookies for some sweet little girls.

Not forgetting birthday cupcakes

I have no idea why this pic keeps appearing upside down altho I tried reversing it, sorry about this. Just do the inversion in your head ok.

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Cookies for movies

Cookies for our talented artists at Rhythm and Hues, a US-based Vfx company that did a heck ot alot of work on Life of Pi ( 3 months of overtime including Sats and Suns to be precise)

Other movies include:

I-Hop

Cupcakes for "Snow White and the Huntsman"

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 Cookies for Comic Fiesta

We took our artsy  cookies to Comic Fiesta at KL Convention Centre on 22 Dec, just a few days away from Xmas so we combined both at our booth.

Jackie and Ashley, our 2 pretty helpers at our booth which offered:

Gift boxes filled with  M&Ms

Xmas frappes and lattes

Cute Totoro

Ice-cream cones

Donuts

Noisy Nyan Cats

Coffy the official CF mascot in a Xmas scene.

Chocolate candy coated dark chocolate with hazelnut praline filling.

Emma handcrafted the sclupture of Coffy, the official mascot for Comic Fiesta ,which was then moulded with silicone. The final product was a beautiful chocolate statue of COFFY.

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Cookies for Xmas

Snowflake ornaments to hang on the tree.

More ornaments

Xmas tree, present and wreath.

3-D xmas tree for DIY decoration

Blessed Xmas

And we're marching off in to the New Year...2013 here we come!!!

BIRTHDAYS AND WEDDINGS

Cookies favors for Erin's birthday party

Hello Kitty and Bows

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Birthday cookie platter for birthday girl ERIN.

Birthday owls

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Wedding cookies for Olivia and Gavin

Bridal owls 

Love owls in henna style

We seem to have a thing for owls.

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Cookie replica of David's double-necked guitar for his 60th birthday

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Charity bake sale

Cookies and tea?

Chinese New Year Sugar Cookies

Here are some sugar cookies decorated specially for Chinese New Year. Hope you like them.

Cherry blossom and "Fatt" cookies...neither Emma nor I can write chinese characters...so I'm not entirely sure if its correct...

Hand-drawn dragon

New Year bows in bold red.

Hello Kitty and Strawberries.

'TIS THE SEASON..............

Oh Fudge would like thank all our friends for their support this past year. We wish all a Blessed Xmas and a Happy New Year. May more good things come your way in 2012.

Here are some of the hundreds of gingerbread men who fled our ovens.

Some of the hundred men

and more men.

Men and stars

 All wrapped up and ready to go.

Gingerbread Xmas Trees

Gift wrapped.

in a pretty box.

Xmas cookie gift bottle.

Meanwhile, enjoy your this holiday season with love and joy amongst family and friends.

MERRY CHRISTMAS AND HAPPY NEW YEAR

Bread-making for DUMMIES

Its Saturday!

Time to head into the kitchen and bake. My friends and I had been discussing bread-making the  night before. One bemoaned the stress of getting the yeast to come alive as well as waiting for it to successfully rise. Another did not like kneading because it was hard work.  It would seem to the novice that baking bread is an immensely daunting affair. I have always found making bread to be rather therapeutic, especially the kneading part. And finally,there's nothing more gratifying than sinking your teeth into it a freshly baked slice of bread spread with fragrant french butter.

accompanied by a hot cuppa tea.

Reality check,  first to make the bread!!

I searched through all my baking books hoping to find a recipe so easy and and foolproof that even a first-timer could do. I have to confess, the more I read the more confused I got. I had never given much thought to the different types of yeast, ie, fresh yeast, dry active, instant, rapid-rise. No wonder my poor friend, AT, finds yeast so intimidating. So, what to do? Forget all that!!!

I remembered a cinnamon roll recipe I had used ages ago which needed only a single rise. I found it in The Good Housekeeping Complete Book of Home Baking. Originally the recipe was for Iced Apricot Buns but I had converted it to Cinnamon Rolls because that was the only  recipe in the book which  had cinnamon in a rolled-up dough.  Here's the recipe:

2 level tsp instant yeast    
450g high protein flour
2 tbsp sugar

1 beaten egg
300ml milk
1/2 tsp salt

50g butter (softened)

Put flour, yeast and sugar in a bowl
Mix egg milk and salt together
Make a well in the flour mix and pour in the liquids.
Mix by hand or mixer till combined.
Add butter bit by bit till well mixed.
If the mix is dry add water teaspoon by teaspoon.
If sticky add flour tbsp by tbsp.
I find I always have to add at least 1/2c of flour more to most bread recipes but that could be because its humid here in the tropics.
The trick is mix until the dough just stops sticking to your hand and is still soft.
At this point, empty out the dough onto a floured surface and knead.
The easiest way I can describe this is to first flatten the dough into a circle
Fold the top onto centre and dig in with the heel of your hand and push forward.
Turn clockwise (or anti if you like) slightly and repeat the process until the dough feels smooth. It should take about 15-20 turns. Nothing really strenuous there. Take a small piece of dough and stretch . If you can do this without  tearing the dough you're good to go. Otherwise, give it a few more turns. Make into a ball by tucking the edges into the centre. Cover with  cling wrap and let sit for 15 mins.



COFFEE BREAK! ( or as my buddy PA would say: PJ and C aka toilet/ciggie break)


Now you may shape the dough into rounds, squares, fill with pork floss, stick a sausage, whatever you like. Place on a floured pan.

                                                sorry i forgot to take photos before baking


You might even make cinnamon rolls . For this you simply roll out the dough into a flat rectangle, spread softened butter all over leaving 1 inch of the edge untouched (otherwise you cant get it to stick) sprinkle brown sugar and cinnamon(as much or as little as you like) . Roll it up like a swiss roll but not too tightly please. Moisten the unbuttered edge and press to seal. Cut into 1inch pieces and place in a well buttered pan. Leave 1inch gap in between  the pieces.

    They need the space to expand.

And you're done, almost.Cover with cloth and let rise in a warm place. Yes AT, you may leave it out in the sun for faster rising. I just leave mine on the kitchen counter-top and the room is air-conditioned. Yup it still rises.

The dough should have doubled in about 45 -60 mins. Turn on your oven to 180C. Bake the buns for 20 mins. Add 10 mins more for buns which are stuck together. Test by sticking a toothpick into the centre to check for done-ness. It should come out clean. If not,bake for another 5 mins and check again.

What are you waiting for???  DIG IN!!!

Can you see the texture of the bread? Its fluffy and soft.

Cranberry bun. Flatten a ball of dough. put cranberries on the surface and roll it up.



Notes.
Instant yeast does not need to be activated ie mixed with sugar and liquid to froth.
It is not necessary to heat  the milk but if  you feel you ABSOLUTELY  HAVE TO then have to then think back to baby bottle days. Yeast is a living organism too.
I added salt to the milk because I have one time too many poured the salt right on top of the yeast. Salt kills  snails, it kills yeast too.
To preserve the freshness of  the  buns freeze them in a ziplock bag for another day and reheat in the microwave 10seconds at a time till warm.